> Hi to all who considered to read this message. I am 20 years old and
> recently became a bartender. I am very new at the whole thing
> although i went to bartending school. I still need to refresh my mind
> as well as have some real teaching. If anyone has any secrets of the
> trade or anything interesting that i may need to know please let me
> know. I also have some questions that follow below.
>
> in the recipes for cocktails or shooters there is occasionally a
> different type of measure used which i have never heard of and have
> no idea what it is. this measurement is called a " cl. " i am
> puzzled from this.
>
> i was also wondering how you layer drinks and how many different ways
> tolayer.
> i thank you all who read and responded to this very much!
>
> Shaun Siebert
> Vancouver , canada
> kutsnutsov[at]yahoo.com
When layering, I have to disagree with the gentleman who responded prior to
my response. Perhaps it's based on poor technique of my own, but I have never
been able to successfully make a clean layered drink by running it on the side
of the glass...the liqueur that you are pouring will leave a residue, which
will ruin the presentation of the drink when you pour the next layer in. I
do, however, agree with the gentleman on the cherry method...it is tried and
true. I see his point about speed or quality though. I guess if looks aren't
important (and if they're not, then why layer?) then you can run it on the
side of the glass.
-jw